All Forums | Food & Fitness

skirt steak

Participants:
Search model icon
Views: 540
Posts: 21
 
Captain
Participation Meter
Joined: Mar, 2007
Posts: 6307
Posted: #1
anybody like it ?
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #2
May very well be my favorite cut of meat
 
Can cook it directly on the coals too.
 
Not a day goes by when I don't think of skirt steak
 
All-Star
Participation Meter
Joined: Apr, 2008
Posts: 14473
Posted: #3
When I was a kid (many yrs ago) when Dad butchered a calf
he wouldn't even let us feed the skirt to the dogs. Mexicans came
up with fajitas and now its $3/lb.
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #4
Now up to 6-7 bucks a pound.
 
Skirt has a nice grain to it, and good amount of fat for flavor.  If you marinate it and it cut it against the grain, it is fall apart tender
 
I may go to get one of those later today.
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #5
Can take any kind of flavor you care for but I generally am very simple with pretty much all "beef" marinades.  Rarely even use marinades for beef to begin with but here's a Good and EZ Marinade one for skirt....
 
Olive oil, garlic, lime juice, kosher salt, good cracked black pepper.  At least 30 minutes but an hour is better.  Hit it with fresh squeeze lime juice after it's done.  Can add cilantro to the marinade as well.
 
If it's a good cut, can skip the marinade and just use salt/pepper.
 
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #6
And no, you can't substitute "Flank Steak" for "Skirt Steak"..... if you do, then marinate it overnight.
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #7
Quote Originally Posted by ApacheM:

When I was a kid (many yrs ago) when Dad butchered a calf
he wouldn't even let us feed the skirt to the dogs. Mexicans came
up with fajitas and now its $3/lb.

That's funny..... speaking of cuts of meat, I don't like Filet MIgnon.  Has the consistency of a marshmallow.

Another cut which is underused is a good sirloin

 
Hall of Fame
Participation Meter
Joined: Sep, 2008
Posts: 25815
Posted: #8
SKIRT steaks... That does look good   
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #9
Quote Originally Posted by Cyrax:

SKIRT steaks... That does look good   

Here's a better picture.... medium rare and not overcooked....

Picture

and a whole one.... Picture

You can see the strong grain in the meat..  It's thin so you can char it real quick and keep it med rare inside.  It cooks in just a few minutes.

Kind of hard to find though.  Lot of stores don't carry it.  In the uncooked package, it looks like Flank steak but flank is too lean and is tough..... front the front belly vs the back belly like the Flank.....  Fat is our friend

 

 

 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #10
After it's sliced thin, I like to eat it without knives and forks.  Like to use my hands and just tear it up into pieces
 
Brings out the animal instincts....
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #11
It's juicier than fuck.
 
I like to carry leftovers around in my pockets.  Dogs love me.
 
 
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #12
There won't be any leftovers but if for some odd reason there are...... makes a killer sandwich the next day, or even a nice topping for a salad
 
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #13

Like always, make sure it is room temperature before you throw it on the grill.

 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #14
For guys like Iron Mike who can't wait for food to get room temperature.... tell them to go play with the beer cooler or something.
 
 
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #15
Flank steak isn't all that bad but it ain't no skirt steak
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #16
If it is cooked properly (temperature wise) it will blow Filet Mignon out of the water
Not saving too much money though, just a better flavor.
 
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #17
Fajitas are not made with skirt.... too expensive, they use Flank for fajitas.  That's why they are typically dry
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #18
Lot of people/places use Asian rubs and marinades with skirt and it tastes good but for the home based cooks, you might as well switch over to a short rib or something. 
 
Keep that skirt steak pure man
 
Hall of Fame
Participation Meter
Joined: Jan, 2008
Posts: 20685
Posted: #19
Can also go Mediterranean, Latino, or Indian with it if you choose.  That piece of meat can do absolutely ANYTHING !!!!
 
I never see the French messing with it though.  Kinda surprising.
 
 
 
MVP
Participation Meter
Joined: May, 2005
Posts: 16016
Posted: #20
Ive never had skirt steak
 
Im not a huge red meat eater...seems the wave is saying to eat more like our great grandparents did...organics, fresh foods etc, little less red meat etc.
 
Im doing the same...just not to a full extent. Ive do red meat (sans chicken) maybe once every other week at best.
 
 
Captain
Participation Meter
Joined: Mar, 2007
Posts: 6307
Posted: #21
1) Always buy your skirt steak from a Mexican grocery store.
 
2) Lightly season it with Adobo all purpose seasoning.
 
3) Squeeze fresh lime juice all over each piece of meat, don't be bashful.
 
4) Cut up onion and place it all over the meat.
 
5) Pour beer over the meat until the meat is covered. The beer,onions,seasoning, and lime will work together...the longer it marinates the better.
 
6) Grill and eat. I like it in tortillas with Pico de Gallo. You can eat it any way you like.
 
7) Enjoy with a cold one !
 
All Forums | Food & Fitness
About Us
Contact Us
Careers
Our Team
Brand
Testimonials
Betting Guides
Sportsbook Reviews
Sports Betting News
Podcasts
Responsible Gaming
Sports Betting
US Betting Sites
Canada Betting Sites
Canada Casinos
Best Betting Apps
Contests
Streak Survivor
King of Covers
Ultimate Race
Office Pools
The Covers community has
618,670
lifetime members worldwide
Covers 25 Years Logo Established in 1995,
Covers is the world
leader in sports
betting information.
Site Map Help Privacy Terms of Service youtube logo facebook logo twitter logo instagram logo linkedin logo google news logo
Covers is verified safe by: Evalon Logo GPWA Logo GDPR Logo GeoTrust Logo Evalon Logo
Copyright © 1995 - 2024 CS Media Limited All Rights Reserved.

If you choose to make use of any information on this website including online sports betting services from any websites that may be featured on this website, we strongly recommend that you carefully check your local laws before doing so.It is your sole responsibility to understand your local laws and observe them strictly.Covers does not provide any advice or guidance as to the legality of online sports betting or other online gambling activities within your jurisdiction and you are responsible for complying with laws that are applicable to you in your relevant locality.Covers disclaims all liability associated with your use of this website and use of any information contained on it.As a condition of using this website, you agree to hold the owner of this website harmless from any claims arising from your use of any services on any third party website that may be featured by Covers.